![]() Eat straight away, or store in an air tight container and eat within 2 days. Remove pastries from oven, cover and let come to room temperature. I usually do two layers of thinly sliced apple.īake in oven at 180 degrees for 20 minutes, or until the apple and pastry are a golden colour. Arrange apple slices over the almond filling starting from the outside.Peel and thinly slice the green apple into wedge shapes. ![]() Use a spoon to spread the apricot jam over each pastry.Mix together with a spoon and divide evenly onto each pastry, staying within the bounds of the inner circle. In a medium bowl, add almond meal, sweetener, butter and ginger.Place the pastry circles on a baking tray with the greaseproof paper.Don't cut through the pastry, just press down lightly to create an imprint in the pastry so that during baking it puffs up slightly to encase the apple. Use a smaller bowl to imprint a smaller inner circle on the pastry. Allow enough pastry at the bottom of the apple to turn the pastry up over the apple to encase it. Overlapping them with the red skin facing out over the pastry. Dry off 8-9 apple slices and place them along one strip of pastry. Lay pastry on a piece of grease proof paper and place a dessert bowl upside down on top of each pastry sheet and use a knife to cut out the circle. Prepare a muffin tin by spraying it with oil. Take one sheet of puff pastry and remove any plastic film. (let it sit out at room temperature for 30 minutes until it loses its stiffness) Do make sure to read the label of the jam you re buying to make sure it doesn't contain any added sugars. Jam: I use St Dalfours Apricot Jam which has no added sugar.Granulated stevia or any other granulated sweetener that measures like sugar could also be used. Monkfruit: I used classic white monkfruit sweetener which is a sgranulated sweetener that measures like sugar.These are all varieties of tart and crisp apples that hold thier shape well during cooking and baking. Other apples that would work just a s well are Baldwin, Cameo, Cortland, Idared. Apples: Granny smith apples are a tart green apple commonly sold in supermarkets in Australia.Another Puff Pastry dessert you might like is my Air Fryer Cinnamon Rolls - they've been a big hit because not only are they sugar free they taste like the real deal too. Pastry: I Use Borgs puff pastry sheets, however any brand will work.Pastries can be made square or round, however you like.Can be served in regular or bite sided portions.They look impressive but are simple to make.Fold the pastry puff in half lengthwise and roll them up. Arrange the apple slices on top of the pastry strips. Spread the mascarpone cheese and sprinkle the cinnamon sugar mixture onto the bottom puff pastry strips. Switch it up with your favourite jam and fruits (marmalade and pear work a treat!) In a small prep bowl, combine the sugar and cinnamon together.Its buttery, sweet, tangy, fruity and nutty all in one.You don't need to make the pastry, just add the toppings.Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. Its an easy pastry to make for first time pastry makers Instructions Thaw puff pastry sheets at room temperature (this should take about 1 hour).Remove from the oven and brush the tops with the jam mixture. Repeat with the other 5 strips.īake for 40-45 minutes or until golden brown. Place the rose into one of the cups of the prepared muffin tin. ![]() Starting at one end, roll up the strip to resemble a rose. Brush bottom part with jam and then sprinkle with cinnamon sugar.įold up the bottom part of the dough so the edges meet. Mix remaining 2 tablespoons of the sugar w/ the cinnamon in a small bowl.Īrrange the apple slices in a shingle pattern on the top edge of one of the strips of dough, overlapping one another making sure the top (skin side) of the apple slices sticks over the top edge of the strip. This Cranberry Tart is made with puff pastry, Brie, and cranberry sauce. You will repeat this with the second sheet. Roll the dough out slightly and cut into 3 strips. Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Reserve the juice and add it to the melty apricot jam. Transfer the apples to a strainer that’s been set over a bowl, then allow apples to drain. For the Tart 1cups/190 grams all-purpose flour cup/65 grams confectioners sugar teaspoon kosher salt 10tablespoons/140 grams cold unsalted butter (1. Microwave the apples on high power for 2 minutes to soften (you want them pliable). Place the sliced apples in a microwave bowl, sprinkle with 2 tablespoons of sugar and gently coat apples. Set aside.Ĭut the apples in half, remove the core and slices into very thin slices. Total Time: 1 hour 5 minutes This Apple Rose Puff Pastry Recipe is the perfect addition to any brunch table with fresh, baked apples, warm cinnamon and flakey puff pastry. Spray a 6-cup muffin tin with non-stick spray.
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